Exploring the core functional microbiota related with flavor compounds in fermented soy sauce from different sources
Work
Year: 2023
Type: article
Source: Food Research International
Institution South China University of Technology
Cites: 47
Cited by: 26
Related to: 10
FWCI: 9.179
Citation percentile (by year/subfield): 99.99
Subfield: Food Science
Domain: Life Sciences
Sustainable Development Goal Zero hunger
Open Access status: closed
Funders National Natural Science Foundation of China, Natural Science Foundation of Guangdong Province, National Key Research and Development Program of China
Grant IDS 31972065, 2023A1515012331, 2022YFD2101203